K Restaurant

1710 Edgewater Dr. Orlando, FL 32804(407) 872-2332kwinebar.com

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Having spoke lovingly about Cask & Larder and Highball & Harvest (I have a thing for ampersands), I was told K put them both to shame, so naturally it became a moral imperative for me to visit K and see if the chef could put his menu where his mouth is. And at the onset, things seemed very promising, I liked the décor inside and out. It’s located in a house with a charming wraparound porch for the outdoor seating and inside it was equally charming and warm, with just the right hint of modern.

I also thought our waiter was excellent. Knowledgeable and passionate about every dish, not bashful with the recommendations and as an added bonus, he was studying for his level two sommelier exam so he was Johnny on the spot with the suggestions on vino. In fact, he didn’t stop there either, bringing out a few extra freebie pairings along the way, to help some of the dishes shine. And help shining they most certainly needed, because not one single dish was amazing and many were underwhelming.

Starting with the better half, I would recommend the K filet, cooked spot on medium rare and perched on a tasty brick of au gratin. But truth be told, the au gratin really made the dish, so a bit of a backhanded compliment on this one.

The heirloom tomato salad was farm fresh and mighty all righty. The beet salad was also nice, but both salads are very common dishes and neither were inventive, so I’m not about to climb a mountain to espouse their praises.

Next up, the deviled eggs were very good, done with a clever recreation of bacon bits, but having just had the best deviled eggs in my life less than a year ago at a place called Libertine in Indianapolis, I found it hard to swoon too much over these.

And last but not least, the pork chop. Just barely making it across the mid-line, it was two inches thick in a preparation that made it flavorful, with sweet potatoes at its side and a red cabbage slaw on top. Sadly, its own flavor was a bit lost due to the fact that it was a hair overcooked and therefore on the dry side.

Now for the rejects, and some of these are going to come as a shock to the K faithful. The shrimp and grits, while served in a nice barbeque sauce with some good kick, actually wound up backfiring in my opinion, because it overpowered everything in the dish. The shrimp were two small to hold up and the meager portion of grits didn’t do much better. As a result, the dish tasted more like a bowl of spicy barbeque sauce with chunks. Maybe they were going for a variation on etouffee? Well, they choked. Get it? Etouffee means “to choke.” …At least I amuse myself.

Speaking of choking, the crab salad over fired green tomatoes (pictured) was so far beneath the one at Highball & Harvest I think K should have to stop serving it out of principle. And whoever dared to compare the two dishes- I’m not going to point fingers or call anyone out by name (my mother), should be absolutely mortified.

And while we’re busy taking things off the menu, let’s also nix the mahi, which was overcooked and absolute crap. But even worse was the gnocci, tasting like a bowl of mush drowning in a sea of over-preparation.

Now the smart money might guess that we cut our losses at this point and passed on dessert, but never let it be said that I always do the smart thing. Besides, this is for posterity and a sacrifice I was willing to make for you, my followers.

Of the three we tried, the French toast bread pudding was the clear winner. The peanut butter cake would be a distant second, partly because it deserves it, but also because I’m not the hugest fan of peanut butter in the dessert form. Not sure why, but I’m sure it’ll come out one day in therapy. And last, and actually least, the budino was lame-o.

A tough call between two and three knives, but I’m going with a rare lean toward the positive, mostly because of the service. That said, K is definitely more of a C in my book.

3 teeth

Sandfly BBQ

8413 Ferguson Ave. Savannah, GA 31406 • (912) 356-5463 sandflybbq.com

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If it weren’t for word of mouth and Yelp, you’d probably never think twice about stepping in here. Not only is it located in a tiny strip mall, but it looks almost like a poor man’s fast food joint on a respirator- not unlike several of the centurion patrons who managed to gobble down bites in between sips of oxygen from the air hose under their nostrils. I’m guessing they are either try to get into heaven quicker, or they just want a little taste of it before they settle down there more permanently.

Now I’m not sure I would go as far as to call Sandfly’s BBQ heavenly, but there are clearly those who would. That said, it most certainly is worth the visit, provided you don’t mind the Diners, Drive ins and Dives type decor. And to be fair, I’m not even sure if it’s enough of a dive to even make it onto Guy Fieri’s radar.

But the food doesn’t disappoint, after all, it doesn’t get packed by 6pm because it’s bad. To be fair it’s only about 8 tables, but I’m guessing the case would be the same even if they had twenty. So what’s all the fuss? Well, the brisket is solid, as is the pulled pork. And they offer three sauces on every table, one hot, one sweet, one mustardy. All three are good, but my favorite was actually the sweet.

The stars for me were the sausage with peppers and onions, which went killer with the mustardy sauce and the baked beans, which needed nothing but a mouth to call home. A distant third worth getting is also the fried okra. Nothing special, but since I’m a Yankee transplant, I’m a bit of a sucker for the dish.

On the mediocre side of things were the onion rings and the collard greens. And bringing up the rear was the abysmal, watery coleslaw. Sorry, I feel the need to be especially harsh on the slaw because Savannah is the site of two of the best slaws I think I’ve ever had, between Elizabeth on 37th and The Collins Quarter.

And last but not least, the biggest disappointment of the night was the one thing I never even got to try. So hyped up was their infamous coconut cake, “made from scratch everyday.” Well, apparently not EVERY day, because they didn’t bother to make it the day I went. Grudge holder? Perhaps. But not enough to keep me from going back.

3 teeth